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Prep Time:25 minsTotal Time:25 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:25 minsTotal Time:25 minsServings:4Yield:4 servings
Prep Time:25 mins
Prep Time:
25 mins
Total Time:25 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1cupfrozen shelled fava beans, lima beans or edamame (5 ounces)1smallclove garlic, minced1tablespoonwater2tablespoonsflakes/sediment from Sichuan chili oil (see Tips)2teaspoonsSichuan peppercorn oil (see Tips)1teaspoontoasted sesame oil1teaspoonreduced-sodium soy sauce1teaspoonZhenjiang black vinegar (see Tips)1teaspoonhoneyPinch of kosher salt plus 1/4 teaspoon, divided3largered radishes, julienned4cupspea or radish sprouts1scallion, thinly sliced
Cook Mode(Keep screen awake)
Ingredients
1cupfrozen shelled fava beans, lima beans or edamame (5 ounces)
1smallclove garlic, minced
1tablespoonwater
2tablespoonsflakes/sediment from Sichuan chili oil (see Tips)
2teaspoonsSichuan peppercorn oil (see Tips)
1teaspoontoasted sesame oil
1teaspoonreduced-sodium soy sauce
1teaspoonZhenjiang black vinegar (see Tips)
1teaspoonhoney
Pinch of kosher salt plus 1/4 teaspoon, divided
3largered radishes, julienned
4cupspea or radish sprouts
1scallion, thinly sliced
DirectionsCook beans according to package directions. Drain and rinse under cold water. Pat dry.Meanwhile, mix garlic and water in a medium bowl. Let stand for 3 minutes. Add flakes/sediment from chili oil, peppercorn oil, sesame oil, soy sauce, vinegar, honey and a pinch of salt; mix well.Toss radishes with the remaining 1/4 teaspoon salt and let stand for 3 minutes. Squeeze most of the moisture out of the radishes, then add them to the dressing. Add sprouts, scallion and the beans; gently toss to coat.TipsTips: Sichuan chili oil: A Sichuan spice blend is infused into the oil, which is mixed with chile pepper flakes (not fried). The oil can be strained and the flakes used separately.Sichuan peppercorn oil: A fragrant finishing oil infused with essential oils extracted from the Sichuan peppercorn. It has a smoother taste than the whole spice yet enough zing to wake up the mouth.Zhenjiang black vinegar: Sometimes labeled “Chinkiang,” this delicately sour rice vinegar seasoned with sugar and salt is used in virtually all cold Sichuan noodle and vegetable sauces, and in other sweet and sour dishes.Originally appeared: EatingWell Magazine, May 2020
Directions
Cook beans according to package directions. Drain and rinse under cold water. Pat dry.Meanwhile, mix garlic and water in a medium bowl. Let stand for 3 minutes. Add flakes/sediment from chili oil, peppercorn oil, sesame oil, soy sauce, vinegar, honey and a pinch of salt; mix well.Toss radishes with the remaining 1/4 teaspoon salt and let stand for 3 minutes. Squeeze most of the moisture out of the radishes, then add them to the dressing. Add sprouts, scallion and the beans; gently toss to coat.TipsTips: Sichuan chili oil: A Sichuan spice blend is infused into the oil, which is mixed with chile pepper flakes (not fried). The oil can be strained and the flakes used separately.Sichuan peppercorn oil: A fragrant finishing oil infused with essential oils extracted from the Sichuan peppercorn. It has a smoother taste than the whole spice yet enough zing to wake up the mouth.Zhenjiang black vinegar: Sometimes labeled “Chinkiang,” this delicately sour rice vinegar seasoned with sugar and salt is used in virtually all cold Sichuan noodle and vegetable sauces, and in other sweet and sour dishes.
Cook beans according to package directions. Drain and rinse under cold water. Pat dry.
Meanwhile, mix garlic and water in a medium bowl. Let stand for 3 minutes. Add flakes/sediment from chili oil, peppercorn oil, sesame oil, soy sauce, vinegar, honey and a pinch of salt; mix well.
Toss radishes with the remaining 1/4 teaspoon salt and let stand for 3 minutes. Squeeze most of the moisture out of the radishes, then add them to the dressing. Add sprouts, scallion and the beans; gently toss to coat.
Tips
Tips: Sichuan chili oil: A Sichuan spice blend is infused into the oil, which is mixed with chile pepper flakes (not fried). The oil can be strained and the flakes used separately.
Sichuan peppercorn oil: A fragrant finishing oil infused with essential oils extracted from the Sichuan peppercorn. It has a smoother taste than the whole spice yet enough zing to wake up the mouth.
Zhenjiang black vinegar: Sometimes labeled “Chinkiang,” this delicately sour rice vinegar seasoned with sugar and salt is used in virtually all cold Sichuan noodle and vegetable sauces, and in other sweet and sour dishes.
Originally appeared: EatingWell Magazine, May 2020
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Nutrition Facts(per serving)122Calories5gFat16gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
